Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, calcutta (kolkata) style mutton biryani. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Calcutta (Kolkata) style Mutton Biryani is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Calcutta (Kolkata) style Mutton Biryani is something that I have loved my whole life.
Kolkata Mutton Biryani is a flavorful delicacy cooked with mutton chunks, rice, potato and boiled eggs. Calcuttans are truly passionate about their mutton biryani. Kolkata has its distinct style of biryani which is on a par with the best biryanis in India—including Lucknow-style biryani and the Hyderabadi biryani.
To get started with this recipe, we have to first prepare a few components. You can have calcutta (kolkata) style mutton biryani using 74 ingredients and 21 steps. Here is how you can achieve it.
The ingredients needed to make Calcutta (Kolkata) style Mutton Biryani:
- Get 4 Boiled eggs
- Make ready Few Saffron strings
- Take 1 generous pinch of saffron
- Take 4 tbsps water
- Get For marination of mutton-
- Get 600 grams mutton
- Get 1 tbsp ginger
- Get 1 tbsp garlic
- Prepare 1/2 tsp Garam masala*
- Get 1/2 tsp Turmeric powder
- Make ready 1 tsp Chili powder
- Prepare 1/2 tsp Cummin/Jeera powder
- Make ready 1/2 tsp Coriander/ Dhania powder
- Get 1 pinch Saffron strands
- Take 1/2 tsp salt
- Take 2-3 tsp veg oil
- Make ready For Homemade Garam masala powder-
- Prepare 5 gms Green Cardamom
- Take 5 gms Cinnamon stick
- Get 15 pieces Cloves
- Take 3 gms Black pepper
- Get 2 gms White pepper
- Take 1 pc Mace/ Javitri
- Take 2 gms Nutmeg/ Jayfal
- Take For Potato preparation-
- Prepare 350 grams/ 4 medium sized Potatoes
- Prepare 1/2 tsp salt
- Prepare 1/4 tsp Turmeric
- Take 1/4 tsp Garam masala*
- Make ready 2 tbsp veg oil
- Make ready 3 cups water
- Prepare For fried onions / Barista-
- Make ready 100 gms onion thinly sliced
- Take 3 tsps Corn flour
- Make ready 1/2 cup Vegetable Oil for shallow frying
- Prepare For cooking the Mutton-
- Prepare 600 gms Marinated mutton
- Take 6 tbsps Vegetable oil (use the same oil used to fry the onion)
- Take 2 tbsps ghee
- Make ready 2 Bay leaves, one black and 3 green cardamom,3 cloves
- Get 350 gms (gross weight) onion sliced
- Prepare 1 tsp ginger paste
- Take 1 tsp garlic paste
- Take 1 tsp Coriander and Cummin powder mixed
- Prepare 1 tsp Kashmiri Lal mirch powder
- Prepare 5 cups water
- Prepare 1 tsp Garam masala*
- Take For rice-
- Make ready 350 gms long grain Basmati rice
- Prepare as required Water enough to cook
- Make ready 10 gms whole Garam masala**
- Get 1 tsp salt
- Take 1/2 lemon
- Prepare Whole garam masala for cooking rice
- Get 1 Cinnamon stick
- Make ready 1-2 Green Cardamoms
- Get 2-3 Cloves
- Make ready some Black pepper and white pepper
- Take as required Shahi Jeera
- Make ready 1-2 Star anise
- Get as required Javitri / mace
- Prepare To assemble the Biryani for Dum
- Make ready as required Cooked mutton
- Take 80 % cooked rice
- Take 2-3 tbsp ghee
- Prepare 3-4 Boiled eggs
- Take as required Cooked potatoes
- Get 1 tsp Garam masala powder*
- Get Little dried rose water
- Get some Fried onions
- Prepare few Soaked saffron strings
- Take 1.5 tbsp Kewra water
- Take 1.5 tbsp Rose water
- Take 2-3 drops Meetha Ithar
Calcutta/Kolkata Mutton Biryani is a mixed rice dish. Mutton Biryani is a south asian mixed rice dish, made with herbs, spices, rice and mutton meat. This Kolkata Style Mutton Biryani is best served with Chicken Chaap or Chanp and salad. I chose Kolkata Asalan Style Chicken Chaap or Chanp, Raita and Desi Salad to complete my platter.
Instructions to make Calcutta (Kolkata) style Mutton Biryani:
- Wash the mutton and add all the ingredients mentioned in the marination list, mix well and cover and keep it in the fridge overnight or for at least few hours.
- For Homemade Garam masala powder, grind all the listed whole garam masalas in the mixer grinder and keep it an air tight container till you use.(I don't dry roast it).
- Soak the saffron. Boil the eggs and peel it when once cooled. I soaked saffron for almost 3 hours for its lovely color and aroma.
- Peel the potatoes and half it add the salt, turmeric, garam masala powder, veg oil and water and boil them covered for 30 minutes and open for 5-10 minutes till all the water evaporates and you are left with the oil only….fry the potatoes in that oil.
- For the fried onion - Peel and thinly slice the onions, separate it and add cornflour. In the meantime, heat the veg oil in a kadai and add it in two parts to fry….fry it till the onion slices are golden brown and crispy and then keep it on a kitchen tissue paper to absorb the extra oil if any. It hardly takes 10 mins to fry all the sliced onions.
- To cook the mutton, use the same oil in which you had fried the onions,add the ghee also into it and heat it. Once heated add the bay leaves, green cardamom, cloves and black cardamom.
- Once the whole garam masala crackles, add the onion and cook for almost 15 minutes till it starts to brown.
- Then add the marinated Mutton and saute/bhunno it for 15 minutes or so, add the ginger, garlic,chilli powder,coriander & Cummin powder, salt in between.
- Then add 5 cups water (rinse the kadai in which the potatoes were cooked and add into the mutton) and cook the mutton for an hour or till it is cooked (it depends on the mutton piece size and cooking time of mutton varies from places to places) at the end add garam masala powder. The salt should be more in taste than usual time as the rice will absorb some while giving dum.
- Cook till the the oil seperates from the gravy and Mutton is well cooked.
- In the mean time, wash and soak the rice for at least 30 minutes or so….get the whole garam masala as mentioned.
- Add whole garam masala and salt to the water and let it come to boil. Once the soaking time of rice finishes add it to the boiling water and cook for 5 minutes and add lemon juice to it and cook for another 3 minutes or so till the rice is 80%done.
- Drain the rice water and keep the rice ready for assembling.
- Bring everything and keep nearby to assemble for Dum - cooked rice, mutton, fried onions, ghee, rose water, Kewra water, garam masala powder, dried rose, soaked saffron, cooked potato and boiled eggs.
- Take a thick bottom pot. Apply ghee at the bottom, put a layer of rice at the bottom, mutton, generous pinch of garam masala, fried onions and a about a tablespoon of ghee. Then another layer of rice, potatoes and meat along with gravy, garam masala, ghee, fried onion and then again a third layer of rice with egg, garam masala, ghee, saffron with soaked water,rose water, kewra water, mitha Ithar(if using).
- Cover the pot with aluminium foil and then the lid so that the steam doesn't escape and the biryani gets a good dum for 10 minutes on high flame (I use a worn out preheated tawa at the bottom to avoid the rice from burning). Then put off the flame and let it rest for another 20 minutes or so.
- Your Biryani is ready to be served. Serve it with ghol(curd preparation), raita or Lachcha pyaz and firni for dessert. Bon Appetit!!!!
Kolkata Style Mutton Biryani: Step By Step Recipe Kolkata has a special and totally diffrent style of biryani. This biryani is inspired with lakhnow style. The speciallity of Kolkata biryani is Potato and Egg are also served in basic Mutton or Chicken biryani. In addition, Calcutta biryani is much lighter on spices than compared to other biryani's. The biryani I made is the Kolkata (Calcutta) style.
So that’s going to wrap this up for this exceptional food calcutta (kolkata) style mutton biryani recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
